Sealing Preserves
Dear Aunt Daisy, I have often heard you giving advice re sealing jams and jellies, also for bottling tomatoes. For many years I have used no other method of sealing preserves than cutting rounds of writing paper, or grease-proof paper, and soaking these in a little milk; then sealing bottles whilst very hot. The heat forms a vacuum, ‘and turns the milk into casein, which makes a parchment-like airproof covering, and lasts a very long time. I have never had any mould in years, and the same applies to the cellophane covers, which must be put on whilst contents are hot, A method I have found successful for preserving tomatoes when jars have run ‘out, is as follows: I use golden syrup tins which I have saved during the year. I heat these thoroughly. Then cutting the tomatoes through, I simmer them gently for 10 minutes, allowing a small teaspoon of salt and a dessertspoon of sugar to each 4lb. of tomatoes. Fill the tins to overflowing and then put on hot lids and bang these down with the end of the rolling pin. Of course, one must have a clear run for this, as sometimes one gets a tomato shower-bath, which makes one look a bit "measley." However, it’s all in a day’s march at preserving time.-"Takapuma."
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New Zealand Listener, Volume 14, Issue 355, 12 April 1946, Page 27
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220Sealing Preserves New Zealand Listener, Volume 14, Issue 355, 12 April 1946, Page 27
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